Low Cal/low Fat Boston Cream Pie

Boston Cream Pie

1/4 cup Margarine, softened
1/2 cup Sugar, divided
3 tbl Sugar
1 1/2 cup Cake flour, Sifted
1 1/2 tsp Baking powder
1/4 tsp Salt
2/3 cup Skim milk
1 tsp Vanilla extract
2 x Egg whites
Vegetable cooking spray

VANILLA CREAM FILLING
1/2 cup Sugar
1 tbl Cornstarch
2 tsp Cornstarch
1/8 tsp Salt
1 1/4 cup Skim milk
1 lrg Egg, lightly beaten
1 tsp Vanilla extract

CHOCOLATE GLAZE
2 tbl Sugar
1 1/2 tbl Cocoa
3/4 tsp Cornstarch
1/3 cup Skim milk
1/2 tsp Vanilla extract

Method :

* Beat margarine at high speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well (about 5 minutes).
* Combine flour, baking powder, and salt. Add to margarine mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
* Beat egg whites at high speed until foamy. Gradually add remaining 3T sugar, beating until stiff peaks form. Stir one-third of egg white mixture into batter; fold remaining egg white mixture into batter. Pour into an 8-inch round cake pan coated with cooking spray.
* Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes; remove from pan, and cool completely on wire rack.
* Split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with Vanilla Cream Filling; top with remaining cake layer, cut side down. Spread Chocolate Glaze over top of cake. Chill 3 hours.
* VANILLA CREAM FILLING: Combine first 5 ingredients in a saucepan, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Stir in vanilla. Cover pan and chill until set.
* Makes 1 1/2 cups.
* CHOCOLATE GLAZE: Combine sugar, cocoa, and cornstarch in a small saucepan.
* Gradually add milk, stirring until well blended. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Stir in vanilla.
* Makes
  about 1/3 cup.